Sautéed Garlic Butter Shrimp with Spinach and Chili Flakes

By AislePrompt Editorial · Published 2026-07-01 · Updated 2026-07-01

Succulent shrimp sautéed in garlic butter with fresh spinach and a hint of chili heat for a quick, flavorful seafood dish. This American-inspired seafood recipe (low carb), ready in about 15 minutes, pairs large shrimp, peeled and deveined, unsalted butter, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 3 tbsp unsalted butter
• 4, thinly sliced garlic cloves
• 1/2 tsp red chili flakes
• 4 cups fresh baby spinach
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp fresh lemon juice

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Instructions

1. Step 1: Heat 3 tbsp unsalted butter in a large skillet over medium heat until melted and foaming. Add 4 thinly sliced garlic cloves and 1/2 tsp red chili flakes, sauté for 1 minute until fragrant but not browned.
2. Step 2: Add 1 lb large peeled and deveined shrimp to the skillet in a single layer. Cook for 2-3 minutes per side until shrimp turn pink and opaque.
3. Step 3: Season shrimp with 1 tsp salt and 1/2 tsp black pepper, then add 4 cups fresh baby spinach. Toss gently and cook for 1-2 minutes until spinach wilts.
4. Step 4: Remove from heat, squeeze 1 tbsp fresh lemon juice over the shrimp and spinach, and toss lightly before serving.